Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
With the new bakery, every week provides new opportunities to optimize workflow. What worked at the garage doesn't always translate to the bakery. But in some cases, lessons learned in the past, have found new value in the new space.
Moving from a cottage bakery in a residential garage to a brand new commercial bakery takes serious effort and dedication. See the full-scale transformation from the last garage bake all the way to the new commercial bake.
Building adequate dough strength is critical for the best sourdough bread. This is a slow methodical process that cannot be rushed or overlooked. You need to take the time to properly develop the gluten and ensure the dough will hold its shape throughout the bake.
Two culinary students visit Proof Bakery as stages to work with Jon and Amanda on understanding the art of sourdough. Staging is an unpaid internship test when a cook or chef works briefly, for free, (or to gain a position) in another chef's kitchen to learn and be exposed to new techniques and c...
Follow the side-by-side comparison of baking traditional artisan sourdough with additional ingredients and flavors like gochujang, green onion, and garlic. These loaves are bursting with incredible flavor and aroma.